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Author: Simona Stano
Publisher: Cambridge Scholars Publishing
ISBN: 1443881600
Category : Literary Criticism
Languages : en
Pages : 297
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Book Description
Food represents an unalienable component of everyday life, encompassing different spheres and moments. What is more, in contemporary societies, migration, travel, and communication incessantly expose local food identities to global food alterities, activating interesting processes of transformation that continuously reshape and redefine such identities and alterities. Ethnic restaurants fill up the streets we walk, while in many city markets and supermarkets local products are increasingly complemented with spices, vegetables, and other foods required for the preparation of exotic dishes. Mass and new media constantly provide exposure to previously unknown foods, while “fusion cuisines” have become increasingly popular all over the world. But what happens to food and food-related habits, practices, and meanings when they are carried from one foodsphere to another? What are the main elements involved in such dynamics? And which theoretical and methodological approaches can help in understanding such processes? These are the main issues addressed by this book, which explores both the functioning logics and the tangible effects of one of the most important characteristics of present-day societies: eating the Other.
Author: Simona Stano
Publisher: Cambridge Scholars Publishing
ISBN: 1443881600
Category : Literary Criticism
Languages : en
Pages : 297
Get Book Here
Book Description
Food represents an unalienable component of everyday life, encompassing different spheres and moments. What is more, in contemporary societies, migration, travel, and communication incessantly expose local food identities to global food alterities, activating interesting processes of transformation that continuously reshape and redefine such identities and alterities. Ethnic restaurants fill up the streets we walk, while in many city markets and supermarkets local products are increasingly complemented with spices, vegetables, and other foods required for the preparation of exotic dishes. Mass and new media constantly provide exposure to previously unknown foods, while “fusion cuisines” have become increasingly popular all over the world. But what happens to food and food-related habits, practices, and meanings when they are carried from one foodsphere to another? What are the main elements involved in such dynamics? And which theoretical and methodological approaches can help in understanding such processes? These are the main issues addressed by this book, which explores both the functioning logics and the tangible effects of one of the most important characteristics of present-day societies: eating the Other.
Author: Chris Ying
Publisher: Artisan Books
ISBN: 1579658407
Category : Cooking
Languages : en
Pages : 217
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Book Description
Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
Author: Psyche A. Williams-Forson
Publisher: UNC Press Books
ISBN: 1469668467
Category : Social Science
Languages : en
Pages : 264
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Book Description
Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food. Sustainable culture—what keeps a community alive and thriving—is essential to Black peoples' fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity—as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.
Author: Enrique Salm—n
Publisher: University of Arizona Press
ISBN: 0816530114
Category : Cooking
Languages : en
Pages : 185
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Book Description
Examines historical and cultural knowledge of traditional Indigenous foodways that are rooted in an understanding of environmental stewardship.
Author: Steve Fellner
Publisher: Mad Creek Books
ISBN: 9780814258071
Category :
Languages : en
Pages : 224
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Book Description
Hilarious and cutting essays about self-preservation, betrayal, family, gay sex, mental illness, and the inherently flawed way we live and love.
Author: Andy Kessler
Publisher: Penguin
ISBN: 1101475625
Category : Business & Economics
Languages : en
Pages : 183
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Book Description
How entrepreneurs find the next big thing-and make it huge. The era of easy money and easy jobs is officially over. Today, we're all entrepreneurs, and the tides of change threaten to capsize anyone who plays it safe. Taking risks is the name of the game-but how can you tell a smart bet from a stupid gamble? Andy Kessler has made a career out of seeing the future of business, as an analyst, investment banker, venture capitalist, and hedge fund manager. He evaluated the business potential of the likes of Steve Jobs and Michael Dell before they were Steve Jobs and Michael Dell. His eye for what's next is unparalleled. Now Kessler explains how the world's greatest entrepreneurs don't just start successful companies-they overturn entire industries. He offers twelve surprising and controversial rules for these radical entrepreneurs, such as: ? Eat people: Get rid of worthless jobs to create more wealth for everybody ? Create artificial scarcity for virtual goods ? Trust markets to make better decisions than managers Whether you're at a big corporation or running a small business, you're now an entrepreneur. Will you see change coming and grab on to opportunity or miss the boat?
Author: bell hooks
Publisher: Routledge
ISBN: 1317588487
Category : Social Science
Languages : en
Pages : 298
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Book Description
In the critical essays collected in Black Looks, bell hooks interrogates old narratives and argues for alternative ways to look at blackness, black subjectivity, and whiteness. Her focus is on spectatorship—in particular, the way blackness and black people are experienced in literature, music, television, and especially film—and her aim is to create a radical intervention into the way we talk about race and representation. As she describes: "the essays in Black Looks are meant to challenge and unsettle, to disrupt and subvert." As students, scholars, activists, intellectuals, and any other readers who have engaged with the book since its original release in 1992 can attest, that's exactly what these pieces do.
Author: Cormac Ó Gráda
Publisher: Princeton University Press
ISBN: 0691210314
Category : Business & Economics
Languages : en
Pages : 246
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Book Description
New perspectives on the history of famine—and the possibility of a famine-free world Famines are becoming smaller and rarer, but optimism about the possibility of a famine-free future must be tempered by the threat of global warming. That is just one of the arguments that Cormac Ó Gráda, one of the world's leading authorities on the history and economics of famine, develops in this wide-ranging book, which provides crucial new perspectives on key questions raised by famines around the globe between the seventeenth and twenty-first centuries. The book begins with a taboo topic. Ó Gráda argues that cannibalism, while by no means a universal feature of famines and never responsible for more than a tiny proportion of famine deaths, has probably been more common during very severe famines than previously thought. The book goes on to offer new interpretations of two of the twentieth century’s most notorious and controversial famines, the Great Bengal Famine and the Chinese Great Leap Forward Famine. Ó Gráda questions the standard view of the Bengal Famine as a perfect example of market failure, arguing instead that the primary cause was the unwillingness of colonial rulers to divert food from their war effort. The book also addresses the role played by traders and speculators during famines more generally, invoking evidence from famines in France, Ireland, Finland, Malawi, Niger, and Somalia since the 1600s, and overturning Adam Smith’s claim that government attempts to solve food shortages always cause famines. Thought-provoking and important, this is essential reading for historians, economists, demographers, and anyone else who is interested in the history and possible future of famine.
Author: Ron Scapp
Publisher: SUNY Press
ISBN: 9780791438596
Category : Social Science
Languages : en
Pages : 318
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Book Description
Eating has never been simple, and contemporary eating practices seem more complicated than ever, demanding a multidimensional analysis that strives not for a reductive overview but for a complex understanding. Eating Culture offers a number of diverse outlooks on some of the prominent practices and issues associated with the domain of eating.
Author: Chuck Klosterman
Publisher: Simon and Schuster
ISBN: 1416544208
Category : Literary Collections
Languages : en
Pages : 258
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Book Description
The bestselling author of "Sex, Drugs, and Cocoa Puffs" returns with an all-original nonfiction collection of questions and answers about pop culture, sports, and the meaning of reality.
